Cucumber and Carrot Salad with Honey Vinaigrette

Here's fresh and light salad for any night of the week - and weekends too. Flavors soar with fresh cucumbers, carrots and red onion in a sweet and tangy honey vinaigrette. You'll love partnering this dish with all types of grilled and roasted meats, fish and poultry. 

About the vinaigrette: This light dressing is a quick blend of olive oil, red wine vinegar, Dijon mustard, honey, and oregano. The honey and vinegar partner perfectly and play off each other. Adding dried oregano, before adding fresh dill at the end, gives the salad complex flavor with just 2 ingredients. 

Want to prep ahead? Go for it! You can prepare the salad up to 24 hours in advance and refrigerate until ready to serve. Note that the vegetables will be softer than they were when first blended with the vinaigrette.

Cucumber and Carrot Salad with Honey Vinaigrette

2 cucumbers, sliced crosswise into 1/4-inch thick rounds (peeled if desired – I like to partially peel, using the peeler to create stripes)

2 carrots, peeled and cut crosswise into 1/4-inch thick rounds

1/4 cup thinly sliced red onion

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 teaspoon dried oregano

1 tablespoon chopped fresh dill

Salt and ground black pepper

In a large bowl, combine the cucumbers, carrots, and red onion. In a small bowl, whisk together the oil, vinegar, mustard, honey, and oregano. Add the mixture to the vegetables and toss to coat. Fold in the dill. Season to taste with salt and pepper.

Serves 4